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Naked Chorizo - Restaurant Redemption Season 2

2015-01-06 18:55:55|Food

Another new episode of Restaurant Redemption. What a great way to start the new year! Premiering tonight, Tuesday, January 6th at 10:00pmET/7:00pmET. This week it’s “Naked Chorizo”. Food trucks are the latest foodie fad, but one truck in San Francisco is suffering from an identity crisis and has called us in to help. Zenia Llamas was inspired to make her own "naked chorizo," the spicy Spanish sausage served without the usual casing. A food truck showcasing Zenia's chorizo-based Spanish-Filipino dishes was the logical next step. Things started to veer off course when customers, confused by the name and branding, assume that Naked Chorizo is a Mexican food truck. Their reluctance to try the fusion fare has resulted in the food truck's profits coming to a skidding halt. Zenia, however is a strong-minded firebrand who refuses to change the name of her business. Can I put this food truck back on the right track or will I be on a collision course with Zenia from the start? Find my web-exclusive guide to Chinese cooking CookingChannelTV.com/Restaurant-Redemption, including tips on shopping in Asian markets, the must-have kitchen gadgets for the perfect Asian-inspired meal, pantry must-haves and new recipes. I’ve helped dozens of professional chefs revitalize their Asian food and establishments; imagine what I can do for you too! Join the conversation on Twitter at #RestaurantRedemption @CookingChannel You can also connect with both me and each other on Facebook at Facebook.com/CookingChannel Love, Ching x



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  • Unknown
    2015-05-03 14:41:36

    I just watched this episode on TV. And I think the owner of Fumio, Kevin, is a self-fish and stubborn person. He didnt deserve that restaurant. Your team is very good and help him to re=opened. however, he didnt say any thanks to Restaurant Redemption. In the last, Fumio Restaurant was saled. IF Kevin had been dedicated to managing the restaurant, it might have been popular and famous and attracted many ppl.

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